Ingredients
Directions
Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil.In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Add the cubed bread and the almonds and mix to coat all the bread.
Place the mixture in the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours.
Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream.
To make Cinnamon Sugar Sauce: In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, continue stirring. Sauce will thicken as it cools.